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Banana Buckwheat Blueberry Muffins

(gluten free, grain free, can be vegan and/or nut free)

Fall is here to stay, but there are still some summer berries kicking around waiting to be eaten. Hence, I created a blueberry muffin recipe… with a twist! They are naturally sweetened with banana and maple syrup, and are made with buckwheat flour, making them grain free. Long story short, they are essentially a cross between a banana bread and a blueberry muffin, and are super delicious!

What is buckwheat?

Despite the name, buckwheat is not a wheat, and is actually a nutrient dense seed! It is a great option for individuals who are gluten or grain free. However, you can definitely use whole wheat all-purpose flour here if you enjoy gluten and grains!

Fresh or frozen blueberries?

The inner juices of fresh blueberries may bleed into the muffin as it cooks. This is why frozen blueberries are often used in muffin recipes; when the blueberries go into the oven quite cold, the inner juices don’t bleed into the muffin as much. However, frozen blueberries have more water.

Short answer: You can use either. It doesn’t make a huge difference, so use what you have on hand!

How do I make these vegan?

Replace the egg with 3 tbsp aquafaba (the liquid from a chickpea can) or one flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, let sit for 10 mins). 

How do I make these nut free?

Just remove the walnuts!

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Banana Buckwheat Blueberry Muffins


  • Author: Made by Meg
  • Prep Time: 10 mins
  • Cook Time: 18
  • Total Time: 28 mins
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

Description

These muffins are essentially a cross between a banana bread and a blueberry muffin, making them the perfect snack! They are also naturally sweetened with banana and maple syrup, and made with grain free buckwheat flour.


Ingredients

Scale
  • 2 bananas* (~210 g)
  • 1 egg
  • 1/2 cup maple syrup
  • 1/4 cup olive oil (or any oil)
  • 1 tsp vanilla
  • 1 1/2 cup buckwheat flour**
  • 1 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cup blueberries***
  • 1/3 cup walnuts (or any nut/seed), chopped

Instructions

  1. Preheat oven to 375F. Grease a muffin tin.
  2. In a large bowl, mash the bananas and whisk in the egg, maple syrup, oil, and vanilla.
  3. Gently stir in the flour, baking soda, cinnamon, and salt. Then fold in the blueberries.
  4. Place the dough into the prepared muffin tin using an ice cream scoop or spoon. Top with chopped walnuts.
  5. Bake for 18 minutes, or until cake tester/toothpick comes out clean. Serve warm with a slab of butter, nut butter, honey, or as is!

Notes

*Keep in mind that bananas are different sizes – If you like a drier, more crumbly muffin I would recommend ~205 g. If you prefer a more moist muffin, ~210-215 g works, you may just have to bake them for a few more minutes. I find 210 g to be the sweet spot!

**Substitute any flour for the buckwheat flour (all-purpose, whole wheat).

***Frozen blueberries tend to not bleed into the muffin as much, but fresh work well also.

Make it Vegan: Replace the egg with 3 tbsp aquafaba (the liquid from a chickpea can) or one flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, let sit for 10 mins). 

Make it Nut Free: Remove the walnuts.

  • Category: Muffins
  • Method: Bake

Keywords: muffins, banana, blueberry, walnuts, baking, snacks, breakfast

Categoriesbreakfasts snacks

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